Light and fresh summer vegetables with a mild green chili sauce and queso fresco.
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Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium heat; sauté the onions and garlic until softened.
Add the diced zucchini and corn to the skillet, cooking for 5-7 minutes until tender-crisp.
Stir in 1/4 cup of the salsa verde and half of the queso fresco into the vegetable mixture, then remove from heat.
Warm the tortillas in a dry pan or microwave until pliable so they do not crack when rolling.
Dip each tortilla lightly in the remaining salsa verde, fill with the vegetable mixture, and roll tightly.
Place rolls seam-side down in the baking dish, top with remaining sauce and the rest of the queso fresco.
Bake for 15-20 minutes until the sauce is bubbling, then garnish with sour cream and fresh cilantro before serving.
